Prime beef refers to beef that has been graded by the USDA (United States Department of Agriculture) as “Prime”, designating it as having the highest quality with abundant marbling tenderness juiciness and flavor. Only about 2-3% of beef produced in the U.S. achieves the Prime grade, making it the cream of the crop.
Understanding prime beef and other USDA meat grades can help you be an informed shopper and get the best tasting steaks and roasts for your money. In this article, we’ll cover:
- What prime beef is and how it’s graded
- The benefits of abundant marbling
- How it compares to lower graded beef like Choice
- When it’s worth splurging for prime cuts
- How to cook prime beef to perfection
- Other beef labels like grass-fed and organic
What is Prime Beef?
The USDA assigns quality grades to beef based on marbling and maturity. Marbling refers to the thin white lines of fat interspersed between the meat fibers. More marbling means more flavor and tenderness. Maturity relates to the age of the animal with meat from younger cattle being more tender.
To earn the Prime designation, beef must come from young cattle under 42 months and have the highest level of marbling. Prime graded beef consists of less than 3% of all graded beef in the U.S. It’s the creme de la creme in terms of eating quality.
You can identify Prime beef by the purple “USDA Prime” stamp that appears on the meat. This signifies it has passed stringent USDA grading for exceptional tenderness, juiciness, flavor and marbling.
Why Marbling Matters
Marbling is the key factor that makes Prime steak so delicious and coveted by beef connoisseurs. Those thin wisps of fat melt during cooking, basting the meat in its own juices and adding rich beefy flavor. The abundant marbling makes the meat exceptionally tender and juicy.
Lower graded beef with less marbling can still be delicious, but likely will be a little drier and chewier in texture. The fat content also impacts the flavor intensity. Well-marbled Prime steak simply tastes the beefiest.
Prime vs. Choice Beef
The next grade down from Prime is Choice, which makes up the majority (about 50-60%) of all graded beef. Compared to Prime, Choice has less marbling, though it still contains a good amount.
Choice beef is high-quality with great tenderness and flavor. Since it’s easier to come by and costs less than Prime, Choice works well for everyday meals. Prime is worth reserving for special occasions when you want to indulge in the very best.
Keep in mind that lower graded beef like Choice benefits from moist-heat cooking methods like braising or marinating. These techniques impart flavor and make the meat melt-in-your-mouth tender. Prime steak can stand on its own, needing just a simple seasoning and quick cooking over high heat.
When to Splurge on Prime Cuts
With its steep price tag, Prime steak and roasts are worth splurging on for special occasions or to celebrate a job well done. When steak takes center stage – like a romantic dinner or important business meal – Prime really gets to shine.
Opt for Prime when you want to impress guests with an incredible cut of meat. Or treat yourself to experience its decadent marbling and beefy richness. Prime rib roast is a classic choice for holidays like Christmas or Thanksgiving when you want to go all out.
How to Cook Prime Beef
Prime beef sings when prepared using dry-heat cooking methods like grilling, broiling, pan searing or roasting. You want an external crust while keeping the inside pink and juicy.
Keep the seasoning simple to let the Prime beef flavor come through. A rub of salt, pepper and maybe some garlic or herbs is all you need. Let the beef marinate in its own juices rather than using a wet marinade.
Get your grill or pan nice and hot before adding the Prime steak or roast. Cook fairly quickly, allowing the interior to reach your desired degree of doneness while searing the outside. Target 125-135 ̊F for medium-rare steaks.
Beyond USDA Grading: Grass-Fed, Organic & More
It’s important to note that beef can be high quality even without an official USDA grade. Grass-fed, organic and local beef producers may choose not to put their beef through the official USDA grading process.
Look for other signs of quality, like deep red color and ample marbling. Ask your butcher or read labels to learn about how the cattle was raised and sourced. Grades aside, beef from humanely raised cows on a vegetarian diet tends to be healthy and delicious.
While the USDA Prime badge remains the pinnacle for marbling and eating quality, there are many avenues to great-tasting beef. Let your budget and priorities guide you. Just focus on quality over quantity, and keep cooking techniques in mind to maximize flavor. With a little care in the kitchen, steaks and roasts at any grade can taste simply amazing.
The Highest Quality Meat
Less than 2% of all beef produced in the United States will earn the top prime designation. Depending on where you shop, your grocery may not carry the top prime designation. Rather, it tends to be purchased by high-end restaurants and hotels. Increasingly higher-end stores are selling prime meats, at a price to go with the designation.
Due to their superior quality, prime cuts of beef are best prepared using dry-heat cooking methods such as roasting and grilling.
PRIME Beef VS CHOICE Beef Steaks | The Bearded Butchers
FAQ
What is the difference between beef and prime beef?
Marbling adds flavor, and younger beef cattle produce the most tender meat, which is why the Prime grade is given to the younger cattle with the most abundant marbling. The Choice grade is given to meat that comes from younger cattle with moderate marbling. It is still very flavorful, tender and juicy.
Why is prime beef so expensive?
Lots of marbling means that if you want your steak prepared rare, it’ll still be tender, probably even fork-tender. Prime beef accounts for about 2% of all beef grown. So its supply is scarce, and demand for it is high. That’s what makes it more expensive.
Is prime beef healthier than Choice?
Not only does USDA Prime meat taste better, but it has more nutrition benefits than other grades of beef. The marbling in USDA Prime beef contains healthy fats that are beneficial to your overall health. These fats help to reduce inflammation and lower the risk of chronic diseases.
What part of the cow is prime beef?
Forequarter Cuts: Beef Rib
Made from the top part of the center section of rib—specifically the sixth through the twelfth ribs— the beef rib primal cut is used for the traditional standing rib roast (also called prime rib). It’s also the source of the delectable ribeye steak as well as the classic French entrecôte.
What is USDA Prime BEEF?
USDA Prime is the crème de la crème of beef. It’s awarded to the top three percent of all beef graded in the United States. This status comes from its abundant marbling—those beautiful veins of fat running through the meat. This marbling is not just for show; it’s the key to Prime’s exceptional flavor, tenderness, and juiciness.
Is prime beef juiciest?
Prime is the juiciest, most tender, and most flavorful meat. The highest USDA grades are prime, choice (high quality, but less marbling) and select (still good quality, but leaner, less marbling, and less juiciness and flavor). Prime beef is also the most marbled, which is the amount of fat interspersed with the lean meat.
What does ‘Prime BEEF’ really mean?
What does ‘Prime BEEF’ really mean? Steakhouses and high-end butcher shops often promote prime beef, a USDA grade associated with superior flavor, juiciness, and exclusivity. But, what sets prime beef apart from the cheaper grades available at supermarkets?
What is the difference between prime beef and Choice beef?
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality, but has less marbling than Prime.
What does prime beef taste like?
It is defined by the amount of marbling and the maturity of the beef. Prime is the juiciest, most tender, and most flavorful meat. The highest USDA grades are prime, choice (high quality, but less marbling) and select (still good quality, but leaner, less marbling, and less juiciness and flavor).
Why is USDA Prime Beef So Good?
This status comes from its abundant marbling—those beautiful veins of fat running through the meat. This marbling is not just for show; it’s the key to Prime’s exceptional flavor, tenderness, and juiciness. Beef graded as USDA Prime is more expensive than USDA Choice.